Zucchini Meatballs Recipe by Tasty

Ingredients

• 4 zucchinis
• 1 tablespoon salt
• 1 large egg
• 1 cup ricotta cheese
• 1 cup bread crumbs
• 1 tablespoon italian seasoning
• 3 tablespoons fresh basil, chopped
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 4 cups cooked pasta
• marinara sauce

Instructions

1. Cut off the bottoms of each zucchini and use a cheese grater or box grater to shred into a large bowl. Sprinkle salt on top, toss, and let rest in a colander in the sink for 20 minutes to pull out excess moisture.
2. Preheat the oven to 375˚F (190˚C).
3. Using a dish towel, squeeze out excess liquid from the shredded zucchini. Move the zucchini to a dry bowl and add the egg, ricotta bread crumbs, Italian seasoning, basil, parsley, pepper, olive oil, onion, and garlic. Stir until evenly mixed, then form the mixture into golf ball-sized balls.
4. Bake for 30-40 minutes, or until browned, flipping halfway through.
5. Serve over pasta with marinara sauce.
6. Enoy!